Recipe: Mandisa Mfenyana’s chicken ballotine

Looking to whack out something fancy for dinner this week? Why not try a chicken ballotine?

Sure, anything French sounds a little intimidating, but chef Mandisa Mfenyana promises that a chicken ballotine is one of those restaurant-style dishes that is crazy simple to make.

Cold weather calls for some comfort, so why not try out Mfenyana’s chicken ballotine recipe?

ALSO READ: Chef Mandisa Mfenyana adds love to every scoop

Chicken ballotine

INGREDIENTS

2 large chicken breasts

5 mushrooms

2 handfuls baby spinach

½ onion

1 tsp garlic, finely chopped

A pinch of chilli flakes

Smoked Spanish paprika

2 tbsp grated cheese, mozzarella, or feta

Bacon, cut into bits

Olive oil

Salt and pepper

½ tsp thyme

½ tsp oregano

½ Italian herbs

½ tsp garlic flakes

ALSO READ: Chef Mandisa Mfenyana adds love to every scoop

METHOD

For mushroom stuffing:

1. Sauté sliced mushrooms until golden brown. Add bacon and medium chopped onion.
2. Once fragrant and browned, add dried herbs, dried garlic, and chilli flakes.
3. Stir in fresh garlic and sauté for one minute.
4. Transfer mixture into a bowl and cool for a minute.
5. Add fresh baby spinach and mozzarella and mix.
6. Make sure to season mixture according to taste and set aside to move onto your chicken.

For ballotine:

1. Put a large pan of water on to boil.
2. Cut along the length of the chicken breast, almost slicing in half, and open like a book. Sandwich between two sheets of cling wrap. Bash out the chicken with the back of a saucepan until thin. Remove cling wrap.
3. Spread a little of the mushroom stuffing onto the chicken in a thin layer. Roll up the chicken into a sausage shape and wrap in cling film tightly. Repeat with the other chicken breast.
4. Poach the chicken ballotines in the pan of water for 20 minutes until cooked through, making sure the water isn’t quite boiling, otherwise the chicken will become tough.
5. Unwrap the chicken from the cling wrap and fry in a hot pan with butter until coloured all over.
6. Slice the chicken and serve on a bed of vegetables. Enjoy!

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